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Strawberry Shortcake Cake

A fluffy and delicious strawberry shortcake made with layers of tender vanilla cake, whipped cream, and fresh strawberries. Perfect for any celebration or summer day!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened
  • 1 cup milk
  • 3.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
For the Whipped Cream and Topping
  • 4 cups fresh strawberries, sliced Use ripe, in-season strawberries for best flavor.
  • 2 cups heavy whipping cream Ensure it is chilled for whipping.
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add the milk and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. While the cakes cool, prepare the whipped cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top and add a layer of sliced strawberries.
  3. Place the second cake layer on top and frost the top and sides with remaining whipped cream. Decorate with additional strawberries if desired.
  4. Slice, serve, and enjoy!

Notes

Tips: Ensure butter and eggs are at room temperature for better mixing. Don't overmix to keep your cake light and fluffy. Store the cake in the fridge for about 3-4 days, covered with plastic wrap. It can be frozen for up to 2 months.